Wednesday, October 30, 2013

Curried Butternut Squash Soup

This soup was the perfect mix of sweet & heat.  Perfect for a cold fall or winter day.  Just a few ingredients, about 20 minutes of prep and a crock pot is all you need!  I had some leftover Pesto & Roasted Garlic Bread so I cubed and toasted it up to serve on top.

Curried Butternut Squash Soup
Serves 4

1 medium butternut squash (about 2lbs), peeled, seeded and chopped
1/2 of a large onion, diced
2 large carrots, peeled and chopped
1 heaping tbsp red chili paste
1/2 tsp hot curry powder
1 tsp kosher salt
1/4 tsp white pepper
4 cups low sodium vegetable broth
1/4 cup heavy cream or coconut milk

1.  Add all ingredients except heavy cream into a crock pot.  Cook on low for 6-7 hours or until carrots and squash are tender.  Using an immersion blender (or in batches with a regular blender), carefully purée the soup until creamy.  Stir in the heavy cream and serve.  Enjoy!

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